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1
Combine sugar and water in a small saucepan over medium heat. Stir until sugar is fully dissolved, then cook briefly until the liquid forms a light, unified syrup. Do not caramelize. Remove from heat and cool completely.
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2
In a large bowl, combine the toasted ground corn, cooled melted marrow fat, cinnamon, and salt. Work together with your hands until the fat is evenly distributed and the mixture feels cohesive.
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3
Add the cooled syrup gradually, working it into the corn mixture until a smooth, shapeable dough forms. The dough should hold its shape when pressed.
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4
Preheat oven to 175°C / 350°F. Line a baking sheet with parchment paper.
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5
Roll portions of dough into cylinders approximately 1 cm in diameter. Cut into lengths of about 8–10 cm. Join the ends of each length to form a ring, pressing gently to seal.
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6
Place rings on the prepared baking sheet with a little space between them.
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7
Bake 20–25 minutes, until firm to the touch and evenly golden-brown.
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8
Remove from oven and leave on the baking sheet to cool completely before handling. The cookies will firm as they cool.